Char Kuey Teow done traditional Penang style

A popular breakfast spot is a little old food court by the intersection of Jalan Loke Yew and Lorong Loke Yew in Kuala Lumpur that goes by the name Restoran Red Leaf.

Some call it Restoran Shoong City – this may be a little confusing but if you keep both names in mind, you should find the restaurant easily enough.

The Penang Char Kuey Teow stall at Restoran Red Leaf along Lorong Loke Yew.

Well, an unassuming stall in this food court sells Penang Char Kuey Teow, and after placing the order in Penang Hokkien, it was obvious the proprietor of the stall is from Penang as well as he understood exactly what was asked for.

The special order of Char Kuey Teow with duck egg came with almost all the essential ingredients of a typical Penang-style stir-fry – there were three pretty good-sized prawns, cockles, bean sprouts, chives, a generous mound of kuey teow, but instead of lap cheong (Chinese sausage), there was sliced fish cake.

Though not conventional, it is not uncommon in some versions of Penang Char Kuey Teow.

Additionally, the dish was also served on a sheet of banana leaf, which is always a good thing.

The delicious serving of Char Kuey Teow with duck egg.

The Char Kuey Teow this stall serves up tastes as authentic as the ones from up north, with plenty of “wok hei” – in fact, perhaps slightly more than the dish actually needed.

It was a pretty good dish overall, although it was a tad overcooked, especially the egg.

Definitely a tasty enough rendition of traditional Penang hawker fare to warrant a second and maybe third visit.

The prawns and cockles in the dish are of a decent size.

Restoran Red Leaf
No 61 & 63, Ground Floor
Jalan Loke Yew, 55200 KL
GPS: 3.129614, 101.711412
Hours: 7am – 12pm

This article first appeared in kyspeaks.com